Pigeon 'all'Assisana'

Procedure:Accurately pluck the pigeons, remove the entrails, then wash pigeons, livers and gizzards with white wine. Put all in a pan and gradually add salt, pepper, extravirgin olive oil, garlic, rosemary, sage and juniper berries. Cook at low heat for one hour and 45 minutes. Take out the pigeons, divide them in two and arrange them on a platter. Let the rest cook for other 15 minutes and, at complete cooking, accurately mince all obtaining a homogeneous sauce to pour on the pigeons.